Preheat oven 200°C fan forced. Place the Broccolini®, Minicaps® and carrots in a large roasting pan. Drizzle with 2 tablespoons oil, season, shake gently to coat. Roast 15-20 minutes or until the vegetables are tender. Set aside to cool.

Arrange the fennel over the base of greased roasting pan. Drizzle with 1 tablespoon oil, scatter over the parmesan and season. Roast 20-25 minutes or until fennel is tender. Cool to room temperature.

Brush both sides of the eggplant and bread with remaining oil. Barbecue or chargrill 3-4 minutes each side or until eggplant is tender and bread is lightly charred.Spread 4 slices sourdough with labne, top with roasted Minicaps®. Spread 4 slices sourdough with chevre. Top with well drained marinated Qukes®. Spread 4 slices sourdough with goats cheese, top with roasted baby carrots, sprinkle with dukkah.

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